Beetroot Salad
Yield 2 servings
Ingredients
1 lb Red beetroot
2 cups Baby arugula
½ cup Feta cheese, diced
1 tbsp Pine nuts, toasted
2 tbsp Balsamic reduction
TT Olive Oil
TT Honey
Method
• In a deep pot, add beets, fill with water, boil beets until fork tender, approx. 1-2 hours
• Peel and sliced beets, toss with olive oil and honey, season to taste
• Start to assemble salad; toss Arugula with olive oil, season to taste
• Garnish with beets, pine nuts and feta cheese
• Finish with a drizzle of balsamic reduction
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